This is the perfect soup if you don’t have much time. The whole thing’s made in the microwave, and it’s delicious.

Ingredients

　　1/4 cup (1/2 stick) butter

　　1/2 pound sliced mushrooms

　　1 medium onion, chopped

　　1 cup lightly packed chopped fresh parsley

　　1 tablespoon all-purpose flour

　　One 14-ounce can beef broth

　　1 cup sour cream

　　Mushroom slices

　　In a 7 × 11-inch baking dish, heat the butter for 30 seconds in the microwave to melt it. Add the mushrooms, onion, and parsley, and microwave for 5 minutes, tirring once or twice. Stir in the flour and 1/2 cup of the beef broth. Cook, uncovered, for 1 to 2 minutes, or until bubbly. In a blender, working in batches, purée the mixture with the sour cream and the remaining beef broth. Return the soup to the baking dish and reheat for 3 minutes. If the soup is made ahead, cover and refrigerate. Serve cold, or reheat the soup, covered, in the microwave for 3 minutes. Ladle the soup into bowls and float mushroom slices on top.

　　Paula Deen's Kitchen Classics